Cornbread Crab Cakes (y'know, when you had extra crab lying around?)

Materials:

Crab cakes:

• 1 package prepared cornbread (or buy a pan of the pre-made stuff)
  
• 4 - 6 oz cans crabmeat, drained
  
• 2 eggs, beaten
  
• 12 green onions, chopped
  
• 1/2 medium white onion
  
• 4 cloves garlic, minced
  
• 2 Tbsp mayonnaise
  
• 1 tsp Worcestershire sauce
  
• 1 tsp Old Bay Seasoning
  
• 3/4 tsp salt
  
• 1/4 tsp pepper
  
• 1/2 tsp cayenne
  
• Oil & Butter (for frying)
  

Aioli:

• 3/4 c. mayo
  
• 4 cloves garlic, minced
  
• 2-1/2 Tbsp lemon joice
  
• 3/4 tsp salt
  
• 1/2 tsp pepper
  

Methods:

1. Crumble up 2/3 of the cornmeal onto a pan and place in oven at ~250-300oF. Keep turning over cornbread while preparing remaining ingredients until lightly toasted.
   
2. Heat 2 Tbsp of oil in a skillet and saute green & white onions & garlic until translucent. Let cool. 
3. Combine crabmeat, eggs, mayonnaise, Worcestershire, cayenne, salt, pepper, Old Bay and cooled onion mix. Add in enough cooled cornbread crumbs to soak up most of liquid (about 1/2 or 4-6oz).
4. Make cornbread into balls, coat in remaining corn bread crumbs and make into 1/2 inch patties. Place on pan. Put pan in fridge for >15min to allow to cool.
5. Heat vegetable oil and/or butter in a pan and fry patties ~3min per side until golden brown. 
6. Serve with aioli and salad!